Mango and Tuna Ceviche
Servings
8
PortionsWatch as Chef Sarah Linkenheil from The Culinary Institute of America shows us how to make this delicious and antioxidant-loaded mango smoothie with turmeric, green tea, ginger and chia seeds. She garnishes the smoothie with matcha and charcoal powder.
Ingredients
½ lb Tuna, diced
6 Tbsp Lime juice, divided
as needed Salt
1 each Mango, ripe, peeled, diced
1/2 cup Cucumber, seeded, diced
¼ cup Red onion, fine julienne, rinsed
1-2 tsp or as needed Jalapeños, minced
1 Tbsp Cilantro, chopped
1 Tbsp Extra-virgin olive oil
as needed Ground black pepper
Ingredientsas needed Tortilla chips
as needed Lettuce cups, optional
as needed Avocado, sliced, optional
Directions
- Combine the tuna, 2 tablespoons lime juice, and a pinch of salt. Let sit for 1-5 minutes depending on how “cooked” you would like your tuna. Drain the tuna.
- Combine the mango, cucumber, red onion, 3 tablespoons lime juice, and jalapeños in a bowl.
- Add the tuna and cilantro to the mango mixture and adjust the seasoning with salt and lime juice as needed.
- Fold in the extra-virgin olive oil. Do not over mix once the olive oil is added or it will dull the color of the ceviche.
- Serve with tortilla chips.
Mango and Tuna Ceviche
Notes
- Serve with lettuce cups or add diced avocado to the mixture. To serve as a mini tostada, cut all ingredients into ¼” pieces, and serve on top of the crisp mini fried tortilla shell and top with sliced avocado.
